- ¼ cup olive oil
- 2 cups dry white wine
- 1 small fennel bulb – halved, cored, and cut into 2 – inch julienne
- 4 quarts mussels, scrubbed and debearded
- 1 bunch scallions, including some of the green, thinly sliced lengthwise
- 1 teaspoon finely chopped cilantro
- ½ cup chopped fresh dill
- Freshly milled black pepper
- In a large kettle, combine the oil and wine over high heat.
- Bring to a boil, add the fennel julienne and reduce the heat to low. Simmer until tender, about 8 minutes. Increase the heat to moderately high and add the mussels and remaining ingredients. Cover tightly and steam until the mussels open. Discard any that do not open.
- Serve the mussels in heated bowls with some of the liquid ladled over.